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Bringing Home the Bakin'

bake my cake and eat it, too

Tag Archives: crunchy

The weather today has been nothing short of gloomy.  With harsh thunderstorms last night, the temperature today has tapered off drastically, and grey clouds have been hanging in the sky ever since.  In an attempt to bring some color to the lifeless conditions outside, I did what I do best: cook up something colorful.  This salad is so delicious, and definitely packs a substantial crunch.

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Thai Crunch Salad – Jennifer Segal of Once Upon a Chef

Ingredients

For the Thai Peanut Dressing

  • 1/4 cup creamy peanut butter
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons fresh lime juice, from one lime
  • 3 tablespoons vegetable oil
  • 1 tablespoon soy sauce
  • 2 tablespoons honey
  • 2-1/2 tablespoons sugar
  • 2 garlic cloves, roughly chopped
  • 1-inch square piece fresh ginger, peeled and roughly chopped
  • 1 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons fresh cilantro leaves

For the Salad

  • 4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
  • 1 cup prepared shredded carrots
  • 1 red bell pepper, thinly sliced into bite-sized pieces
  • 1 small English cucumber, halved lengthwise, seeded and thinly sliced
  • 1 cup cooked and shelled edamame
  • 2 medium scallions, thinly sliced
  • 1/2 cup loosely packed chopped fresh cilantro

Instructions

  1. For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
  2. For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn’t get soggy.

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Mmmmm, so good!  These cookies had that wonderfully, crumbly, sandy texture that I love, as well a smooth, somewhat-subtle coffee flavor.  Dotted with chocolate chips, and slivered almonds, these cookies are delicious, not to mention incredibly easy.

Coffee Crunch Bars – Molly Wizenberg

INGREDIENTS

  • 2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature
  • 1 1/4 cups (firmly packed) dark brown sugar
  • 2 tablespoons instant espresso powder
  • 1/2 teaspoon almond extract
  • 1 cup semisweet chocolate chips
  • 1/2 cup sliced almonds

PREPARATION

  • Preheat oven to 325°F. Whisk first 3 ingredients in medium bowl to blend.
  • Using electric mixer, beat butter and sugar in another medium bowl until blended, about 2 minutes. Add espresso powder and almond extract; beat 1 minute. Stir in flour mixture in 3 additions, mixing until just absorbed after each addition. Stir in chocolate chips and almonds (dough will be thick).
  • Turn dough out onto ungreased rimmed baking sheet. Using hands, press dough into 12-inch square. Pierce all over with fork at 1-inch intervals.
  • Bake until edges are lightly browned and beginning to crisp, 45 to 50 minutes. Cool on sheet 1 minute. Cut into 48 bars. Immediately transfer to rack; cool (bars will crisp as they cool). DO AHEAD Can be made 5 days ahead. Store in airtight container at room temperature.

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